We’ve all looked at the classic cinnamon roll swirl and wondered what else we could fit into those golden-brown curls. The answer is quite a lot of creamy sweet goodness! Candied Cinnamon Rolls fill each swirling superstar with the nutty goodness of peanut butter and the rich chocolatey wonder of hazelnut and chocolate spread. Then of course, to really get that sugar rush going, each one is topped with icing and sprinkled with chocolate-coated peanuts for a sweet, sweet crunch. Candied Cinnamon Rolls bring a new sunniness to the day, starting from the very first bite!
Ingredients
- 1 cup peanut butter, smooth
- 1/2 cup hazelnut cocoa spread
- 2 pounds pre-made white bread dough
- 1 (16-ounce) container vanilla frosting
- 1 cup multi-colored, chocolate-coated peanut candies, crushed
Directions
Step 1 –Grease a 9×13-inch baking dish.
Step 2 –In a microwave-safe bowl, microwave the peanut butter and the hazelnut cocoa spread until soft, about 20 seconds. Stir well.
Step 3 –On a flat, clean work surface, roll the pre-made dough into a 20×12-inch rectangle.
Step 4 –Spread the peanut butter mixture evenly over the rolled dough.
Step 5 –Carefully use your hands to roll up the peanut butter-mixture-filled-dough lengthwise.
Step 6 –Slice the dough into 12 equal pieces.
Step 7 –Place the rolls in the prepared baking dish and cover the baking dish with plastic wrap.
Step 8 –Run an empty microwave on high for 1 minute to warm it up.
Step 9 –Place the covered rolls in the warmed microwave until they have risen, about 20 minutes.
Step 10 –Preheat the oven to 375 degrees F.
Step 11 –Bake, uncovered, until the tops are golden-brown, about 30-35 minutes.
Step 12 –Allow the baked rolls to cool, about 10 minutes.
Step 13 –Spread the frosting over the rolls while they are still a little warm.
Step 14 –Sprinkle the chocolate-coated peanut candies over the rolls.
Step 15 –Serve warm.